Ingredients
Spring Rolls:
- Canola or vegetable oil, for frying
- 1 pound russet potatoes, peeled
- 1/2 cup cream
- 1 cup chopped scallions
- 1 tablespoon butter
- Kosher salt and freshly ground black pepper
- 4 spring roll wrappers
- 1 egg, beaten
Duck:
- 2 legs prepared duck confit
- 2 boneless duck breasts
- Kosher salt and freshly ground pepper
- 2 cloves garlic
- 2 shallots, minced
- 1 ounce foie gras, diced
- 2 ounces mead
- Juice of 1 orange
- 3 ounces duck stock or veal stock
- 1/2 tablespoon butter, chilled
- 1/2 tablespoon sliced scallions
Directions
Spring Rolls:
In a deep saucepan, heat several inches of oil to 350 degrees F.
Cook potatoes in salted water until tender. Drain cooked potatoes and return to pot and allow to dry over low heat.
Heat cream in a small saucepan until boiling, remove from heat and set aside. Meanwhile, blanch scallions in boiling salted water for 1 minute, then puree with cream in a blender.
Mash or rice the potatoes and add the butter, salt, and pepper, to taste. Add cream scallion mixture and mix until smooth. Potato mixture should be a vivid green color. Allow to cool, then roll into 2 logs. Brush egg on a spring roll wrapper and place another wrapper on top. Place potato log on the bottom side, fold sides in and roll up. Repeat for the second spring roll. Fry until golden brown, about 3 to 4 minutes.
Duck:
Preheat oven to 400 degrees F.
Put confit legs, skin side up, on a baking sheet and cook until skin is crisp and meat is heated through, about 10 minutes.
Meanwhile, season duck breast with salt and pepper. In a medium skillet over medium heat, place duck breast skin side down. Cook until fat is rendered and skin is crisp, about 5 minutes. Add garlic cloves to the pan and place in the oven for 2 to 3 minutes, baste breast with rendered duck fat and flip, cook for 3 more minutes or to desired doneness. Remove garlic and duck breasts and place on warm plate. Pour out excess duck fat, and add shallots to the skillet, cook just to sear foie gras (just a few seconds). Remove and place on a warm plate. Add the mead and orange juice and boil until reduced to 1 tablespoon. Add stock, seared foie gras, butter and scallions to the pan, remove from heat and stir until butter melts.
To assemble the dish, cut spring roll on a bias in the middle, slice off ends and place on the plate upright. Place duck confit on the plate and slice the duck breast, fanning it out on the plate. Spoon sauce on the duck breast, leg and plate.
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By matmsg_6177360
woodside, NY
on October 04, 2006
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What a dish every thing went so well together the crisp potato roll to the crisp skin on the duck. the sauce was sweet and rich with the Foie Gras. "I finally found" WOW!!!! Never had Foie Gras. They melted on Your pallate. My guests were blown away. If you are around New York check out chef Geraghty's other creations at Tir Na Nog.. Happy Cooking
By rmac1973_2498179
Vancouver, WA
on April 14, 2005
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We added a couple jalapenos to my recipe, both for color and flavor, and it worked wonderfully!
Also, instead of doubling-up on the wraps, we just made them smaller with only one wrap - this results in a truer 'appetizer' item.
We created a cheese sauce that goes with them VERY WELL, too (we love sauces, you know:
1/4 cup heavy whipping cream
1 tbsp minces garlic (about 2-3 cloves
1 tsp pepper (to taste
1 tsp salt (to taste
1 to 1-1/4 cups shredded cheese (we enjoyed cheddar the most, but it can be a bit oily if you ue sharp, so we recommend medium or mild
1 tbsp (to taste Essence (Emeril's recipe can be found quite easily
1 tbsp dried basil
In a small saucepan (1 quart, bring about 2/3 of the heavy cream to a light boil. Remove from heat. Add spices, and stir completely. Add about 2/3 of the cheese. Return to medium to medium-high heat. Stirring regularly, melt all of the cheese, adding more cheese and/or more cream to your mixture to taste.
It should be a bit 'sticky' or 'pasty' if you use a heavy cheese like cheddar, but we have also added in parmesean, swiss, and some pepper jack and monterey jack cheeses as well for added flavors.
Pour cheese mixture in a small dipping bowl (or bowls and serve immediately.
* If you find that your sauce is a little oily, add cream and/or some drier cheese, i.e. parmesean or swiss - this will help to disspiate and absorb the oil from the cheddar. Again, we strongly recommend mild or medium cheddar in this sauce.
Enjoy this recipe!
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